An integrated management system was developed and practiced at TADCO since 2002 cropping season for olive fruits and olive oil production from different olive varieties grown at the company project. The integrated management system was based on understanding the various factors affecting olive fruits and olive oil production including olive crop factors, stage of fruits maturity and its handling prior to extraction, perfection of olive oil extraction, settling the new produced oil to get rid of impurities, filtration, packing and storage. Storage of olive oil was improved by the replacement of steel drums with the Conical Drums (CRCA) and Aseptic Bags in autumn 2009. Monitoring the quality of olive oil at all stages of processing and storage through frequent oil sampling and laboratory analysis for %acidity, peroxide value and rancidity helped TADCO to maintain good olive oil quality. Olive oil production results proved the capability of the company to produce extra virgin olive oil with chemical composition and organoleptic characters matching the IOC standards from most of the varieties and in particular Jordan, Picual and Coratina as we observed high content of oleic acid and medium to low content of linoleic and Palmitic fatty acids; the linolenic fatty acid was below 1% on all varieties. Organoleptic analysis of the oil shown Jordan variety was high fruity, low bitter and light pungent flavor, taste like sweet oil; Picual with strong fruitiness, light pungent flavor, oil with typical organoleptic character. Coratina was with high level of fruitiness, high bitter, pungent and astringent flavor with very high oxidation stability. Olive oil blends were tested to improve the acceptance of the consumer to the oil of Coratina with the oil of other varieties to improve their chemical composition and the results of two blends were good.
